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Cook's Illustrated

November/December 2018
Magazine

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

COOKING FOR TWENTY-FIVE

YOUR QUIRKIEST QUICK TIPS • Behold some of the most clever tips you’ve sent our way over the past 25 years. Keep them coming!

Low-Stress Turkey for a Crowd • Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 people? No problem—if you think like a chef.

Roast Beef and Potatoes for Company • A tender, juicy roast isn’t hard to pull off. Neither are creamy, golden-brown potatoes. But merging the two into a holiday centerpiece? That’s where things get tricky.

Game-Changing Turkey Gravy • Of course it had to taste great. But we also wanted a gravy that could be made in advance, didn’t require drippings, and could accommodate dietary restrictions.

Rome’s Greatest Little-Known Pasta • The porky-peppery flavors of pasta alla gricia deserve big recognition.

The Easiest Winter Squash • Tired of struggling to peel and cut heavy-duty squash? Try something more delicate.

Real Kung Pao Chicken • Spicy chiles and tingly Sichuan peppercorns team up with lightly sauced chicken and peanuts in a stir-fry that’s literally sensational.

Creamy Dressings, Hold the Cream • A surprising ingredient quietly imparts the smooth richness of dairy or mayonnaise while letting the other ingredients shine.

Ten Discoveries That Changed the Way We Cook • Over the past 25 years, we’ve performed countless tests in the pursuit of better, faster, easier, and more foolproof recipes. Here are a few of the game changers that transformed how we—and, dare we say, our readers—cook.

White Bean and Mushroom Gratin • Once you know the building blocks that create savory depth, you won’t miss the meat.

Modern Holiday Showstopper • Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue piled with lightly whipped cream and fresh fruit. Ours is as foolproof as it is beautiful.

Italian Chocolate-Almond Cake • Flourless chocolate cake often trades on cloying fudge-like density and one-note chocolate flavor. Leave it to the Italians to whip up a version that’s lighter and more nuanced.

The Best Unsalted Butter • Unsalted butter is one of the most basic ingredients for cooking and baking. What’s the best one for everyday use?

TASTING UNSALTED BUTTER

Searching for a Superior Metal Spatula • This essential tool can be a cook’s best friend—but only if you choose the right one.

TESTING METAL SPATULAS

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER


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Frequency: Every other month Publisher: Boston Common Press, LP Edition: November/December 2018

OverDrive Magazine

  • Release date: October 9, 2018

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

COOKING FOR TWENTY-FIVE

YOUR QUIRKIEST QUICK TIPS • Behold some of the most clever tips you’ve sent our way over the past 25 years. Keep them coming!

Low-Stress Turkey for a Crowd • Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 people? No problem—if you think like a chef.

Roast Beef and Potatoes for Company • A tender, juicy roast isn’t hard to pull off. Neither are creamy, golden-brown potatoes. But merging the two into a holiday centerpiece? That’s where things get tricky.

Game-Changing Turkey Gravy • Of course it had to taste great. But we also wanted a gravy that could be made in advance, didn’t require drippings, and could accommodate dietary restrictions.

Rome’s Greatest Little-Known Pasta • The porky-peppery flavors of pasta alla gricia deserve big recognition.

The Easiest Winter Squash • Tired of struggling to peel and cut heavy-duty squash? Try something more delicate.

Real Kung Pao Chicken • Spicy chiles and tingly Sichuan peppercorns team up with lightly sauced chicken and peanuts in a stir-fry that’s literally sensational.

Creamy Dressings, Hold the Cream • A surprising ingredient quietly imparts the smooth richness of dairy or mayonnaise while letting the other ingredients shine.

Ten Discoveries That Changed the Way We Cook • Over the past 25 years, we’ve performed countless tests in the pursuit of better, faster, easier, and more foolproof recipes. Here are a few of the game changers that transformed how we—and, dare we say, our readers—cook.

White Bean and Mushroom Gratin • Once you know the building blocks that create savory depth, you won’t miss the meat.

Modern Holiday Showstopper • Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue piled with lightly whipped cream and fresh fruit. Ours is as foolproof as it is beautiful.

Italian Chocolate-Almond Cake • Flourless chocolate cake often trades on cloying fudge-like density and one-note chocolate flavor. Leave it to the Italians to whip up a version that’s lighter and more nuanced.

The Best Unsalted Butter • Unsalted butter is one of the most basic ingredients for cooking and baking. What’s the best one for everyday use?

TASTING UNSALTED BUTTER

Searching for a Superior Metal Spatula • This essential tool can be a cook’s best friend—but only if you choose the right one.

TESTING METAL SPATULAS

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER


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